Spectroscopic and Structural Analyses of <i>Opuntia Robusta</i> Mucilage and Its Potential as an Edible Coating

Spectroscopic and Structural Analyses of <i>Opuntia Robusta</i> Mucilage and Its Potential as an Edible Coating

Mucilage extracted from the parenchymatous and chlorenchymatous tissues of <i>Opuntia robusta</i> were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (S...

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Bibliographic Details
Main Authors: Aurea Bernardino-Nicanor, José Luis Montañez-Soto, Eloy Conde-Barajas, María de la Luz Xochilt Negrete-Rodríguez, Gerardo Teniente-Martínez, Enaim Aída Vargas-León, José Mayolo Simitrio Juárez-Goiz, Gerardo Acosta-García, Leopoldo González-Cruz
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Coatings
Subjects:
mucilage
<i>Opuntia robusta</i>
shelf life
tomatoes
Online Access:https://www.mdpi.com/2079-6412/8/12/466

Internet

https://www.mdpi.com/2079-6412/8/12/466

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